Blogging about what I'm cooking. Not as much deep-fried stuff anymore, but hey, it's a catchy name.

Honey Mustard-Glazed Corned Beef and Cabbage

With St. Patrick's Day sneaking up on us, and Costco having a great sale on corned beef briskets, I decided to try a slightly unconventional recipe for corned beef and cabbage. I went to Tastespotting and searched for corned beef. Several different ideas popped up, but this one from the Closet Cooking blog looked both simple and delicious, so I decided to give it a try. I will DEFINITELY be making this again. Neither one of us could stop eating it! See the notes below for the (very) minor modifications I'll make next time.

Honey Mustard-Glazed Corned Beef and CabbageIngredients:

1 2-pound corned beef brisket

3 Tablespoons Dijon mustard

1 Tablespoon honey

2 Tablespoons brown sugar, lightly packed

1 cabbage (cut into wedges)

2 carrots (peeled and sliced)

2 potatoes (peeled and cut in half)

Directions:

Place the corned beef along with the spices into a large pot and cover with water.

Bring to a boil, reduce the heat and simmer, covered, until fork tender, about one hour per pound.

Remove the beef from the water and pat dry, leaving the water in the pan. Place beef in a 9x13" glass baking dish.

Mix the honey and mustard and brush onto the top of the beef.

Sprinkle the brown sugar over the beef.

Bake in a preheated 400F oven for 20-30 minutes, bringing it to broil for the last few minutes to caramelize the glaze.

Meanwhile, place the vegetables in the pan with water and simmer until tender, about 20-30 minutes.

Slice the the beef against the grain and serve with the vegetables.

Notes:I'll use more carrots next time, probably 4 or 5. I cut the potatoes a bit smaller than in half, because the potatoes I got were rather large. Otherwise, I have no changes to make. This glaze is simple but adds an amazing amount of flavor to the corned beef.